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Something sweet, sour: An ode to spirit of romance
On Valentine’s Day, brush up your culinary skills and serve up these exotic delicacies for that special someone
By
migrator
migrator
Chennai
LOTUS ROOT CROMESQUIS
Panko Crusted Lotus Stem Beignets with Raw Mango Pachadi (Serves: 6)
INGREDIENTS
FOR CROMESQUIS
Lotus Stem: 500gm
Bay Leaves: 2 Nos
Cinnamon Stick: 2 Nos
Cloves: 3 Nos
Fennel Seeds: 9gm
Ginger Powder: 10gm
Sea Salt: To taste
Black Cumin Seeds: 9gm
Black Cardamom: 3 Nos
Green Cardamom: 4 Nos
Garlic: 9 cloves
Red Chili Powder: 30gm
Cilantro Leaves: 40gm
Bread Crumb: 400gm
Flour: 50gm
Ghee: 20gm
FOR MANGO PACHADI
Raw mango: 200gm
Mustard seeds: 4gm
Sea salt: To taste
Jaggery: 40gm
Chili powder: 10gm
Turmeric power: 5gm
Curry leaves: 4gm
Coriander powder: 15gm
Oil: 20gm
Black salt: 3gm
FOR GARNISH
Fried Lotus Stem Chips:
30gm
Sunflower Leaves: Few
leaves
Recipe Courtesy: SYNCK, Besant Nagar
JACK & ROSE
Jackfruit & Rose Sorbet with Almond Gum (Serves: 15)
INGREDIENTS
FOR SORBET
Sugar: 250gm
Water: 1.5ltr
Lemon juice: 40gm
Banana leaves: 1 Full leaf
Jackfruit Pulp: 300gm
Meetha Attar: 2 Drop
For Garnish
Damask Rose: Few petals
Almond Gum: 20gm
METHOD
For sorbet base
Soak almond gum in water overnight and preserve it.
In a pan, add sugar and water. Boil it to the single string, add lemon juice, Meetha Attar and jackfruit pulp. Cool it down in a pacojet beaker. Freeze and churn out the required portion.
Serve a scoop on banana leaves and chiffonade of Damask Rose with almond gum base.
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